Créé avec l’IA
Tomato and Egg Stir-Fry
20 min 227 kcal par portion Facile
Ingrédients
4 Portions
- egg8 large
- tomato4 medium
- vegetable oil2 tablespoons
- green onion2 pieces
- soy sauce1 tablespoon
- salt0,5 teaspoon
- white pepper0,25 teaspoon
Instructions
- 1
Crack the 8 large eggs into a bowl and beat them well until the yolks and whites are fully combined.
- 2
Slice the 4 medium tomatoes into wedges and chop the 2 green onions.
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- 4
Pour the beaten eggs into the skillet and scramble gently until just set but still slightly runny. Remove the eggs from the skillet and set aside.
- 5
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add the sliced tomatoes and stir-fry for 2-3 minutes until they start to soften and release their juices.
- 6
Return the scrambled eggs to the skillet with the tomatoes. Add the chopped green onions, 1 tablespoon soy sauce,
- 7
5 teaspoon salt, and
- 8
25 teaspoon white pepper.
- 9
Gently stir-fry everything together for another 1-2 minutes until the eggs are fully cooked and the flavors are well combined.
